Yellow chicken
By VicentaLakin
The chicken rice is the name of Rufus. To make the most authentic chicken, not only is the selection fine, the input accurate, but the requirements for the pot are very high. It tastes good, it tastes nice, it smells rich. Spectacular, visual, colorful, inexhaustible. Although my approach has not been as critical, there have been many attempts to use different foods, including chicken, pheasant, pheasant, chicken wings and biblical legs, to produce the same taste, and to draw some lessons. Meat chickens are made of bright colours, with thick fats in soup, pheasant chickens are made of thin, meat is more woody, and three yellow chickens are in between. Because they don't like some parts of the chicken, they like yellow chickens made out of their legs. It's not real, but it's good, and it's called a yellow chicken。
Recipe Recommendations
- pipa leg appropriate amount
- mushrooms appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- edible oil appropriate amount
- slightly spicy
- braised
- three-quarters of an hour
- ordinary
Steps for Yellow chicken
1
Get all the food ready
2
They'll wash their legs, chop them into small pieces, add ginger chips, wine, raw and salt, and pick them up for half an hour
3
Ginger slices, onion slices, dry pepper cut in two
4
When mushrooms are washed, put in warm water (60 ~ 80°C) with a little sugar for bubble hair
5
Boil the mushrooms after the bubble
6
Heat the pot, oil, dry chili and ostrich
7
Join the chicken and the ginger onions and make it taste good
8
Add wine, raw and a few old ones
9
Add boiled mushrooms. No chickens
10
Put in the bubble-haired mushrooms
11
Put in an appropriate amount of ice cream
12
The fire opens, turns to the fire, stews for 30 minutes, a proper amount of salt, a little juiceYellow chicken Make Tips
1. The choice of main ingredients for Braised Chicken can be based on personal preference.
2. Do not blanch the chicken beforehand when making Braised Chicken; otherwise, the fat in the chicken will not be released, affecting the color and texture.
3. The water temperature for soaking dried mushrooms is best at 60~80°C, as this draws out the savory flavor of the mushrooms.
4. Adding a little sugar when soaking the mushrooms not only shortens the soaking time but also makes the flavor more delicious after cooking.
5. Do not discard the water used to soak the mushrooms. Boil it and use it to stew the chicken for a richer flavor, which also reduces the loss of water-soluble nutrients. Since the amount of mushroom soaking water is small, add some cold water while cooking.
6. It is best to choose dried mushrooms, as they can fully absorb the essence of the soup during the braising process, making the mushrooms even more savory and rich.